lamb stew in an hour

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 1/2 pounds lamb, cut into 1-inch cubes
• 2 cups water
• 1 cup corn kernels, pureed in a blender
• 1 1/2 tablespoons chicken soup base
• 1 bay leaf
• 1 tablespoon dried marjoram
• 1 tablespoon dried parsley
• 1 teaspoon dried chives
• 1 tablespoon ground allspice
• salt and ground black pepper to taste
• 2 cups water
• 8 new potatoes, cut into chunks
• 16 baby carrots
• 1 small onion, cut into wedges

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat olive oil in a pressure cooker over medium heat. cook and stir lamb in hot oil until browned completely, about 10 minutes. add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.
• lock the lid the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
• release pressure from cooker. add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
• lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. cook another 8 minutes.